Restaurants and Bars for Sale in Bengaluru

Bengaluru-based bakery and premium chai store operating from a single high-visibility location with strong frontage and parking availability. - Offers a curated non-vegetarian dessert menu including Tres Leches, Tiramisu, brownies, Death by Chocolate, and shakes, positioned as a premium indulgence brand. - Known for signature products like Tres Leches and authentic Tiramisu, driving repeat customer demand and word-of-mouth traction. - Operates from a 700 sq ft facility with dedicated dessert display, preparation area, and seating capacity of 24–25 customers. - Complementary chai outlet within the same premises enhances footfall and cross-selling opportunities. - Reports consistent daily walk-ins of 50–100 customers, with strong location-driven visibility. - Operates with a team of 9 employees managing front-end service and daily operations. - Fully equipped with store interiors, display units, air conditioning, and deep freezers; products sourced from a central kitchen model.

Authentic Bengaluru-style pure vegetarian café located inside the busy Tummy Town food court on Kanakapura Road, Bengaluru. - Serves a wide range of traditional South Indian breakfast, meals, snacks, and tiffin items at affordable pricing. - Popular menu items include Idli-Vada, Masala Dosa, Ghee Pudi Masala Dosa, Tatte Idli, Rice Bath, Bajji, Chapati Meals, and Jowar Roti Meals. - Caters to students, families, and working professionals with consistent demand across breakfast, lunch, and evening dining hours. - Benefits from strong repeat customer traffic due to its strategic food court location and affordable menu pricing. - Holds MSME registration and Food Safety certification, supporting operational credibility and compliance. - Active online presence through Swiggy, Justdial, Instagram, and Facebook platforms.

Located in Harlur, Bengaluru, this successful ice cream parlor operates as a franchise of a well-known ice cream brand. - The business generates current monthly sales of about INR 3 lakh, with last annual revenue of approximately INR 24 lakh last year. - The franchise agreement has no expiry or renewal requirements, making it a hassle-free, ongoing arrangement. - There are no ongoing royalty or commission obligations; only raw materials must be procured from the brand. - A one-time franchise fee of ₹5 lakh has been paid to the franchisor, securing the brand association. - The outlet has a seating capacity of 16 customers inside and 9 outside, offering both indoor and outdoor seating options. - The majority of sales come from walk-in customers, supported by online platforms such as Swiggy and Zomato. - The business receives approximately 900 online orders per month. - The outlet is fully compliant, holding valid FSSAI, MSME, and labour licenses, ensuring smooth and regulated operations.

Located in Harlur, Bengaluru, this successful ice cream parlor operates as a franchise of a well-known ice cream brand. - The business generates current monthly sales of about INR 3 lakh, with last annual revenue of approximately INR 24 lakh last year. - The franchise agreement has no expiry or renewal requirements, making it a hassle-free, ongoing arrangement. - There are no ongoing royalty or commission obligations; only raw materials must be procured from the brand. - A one-time franchise fee of ₹5 lakh has been paid to the franchisor, securing the brand association. - The outlet has a seating capacity of 16 customers inside and 9 outside, offering both indoor and outdoor seating options. - The majority of sales come from walk-in customers, supported by online platforms such as Swiggy and Zomato. - The business receives approximately 900 online orders per month. - The outlet is fully compliant, holding valid FSSAI, MSME, and labour licenses, ensuring smooth and regulated operations.

Operates a licensed premium artisanal cloud bakery based in North Bangalore, specializing in handcrafted celebration desserts. - Offers a curated range of products including customized/theme cakes, artisanal cakes, brownies, and premium desserts. - Follows an order-based production model with each cake handmade to ensure quality and personalization. - Serves a diverse clientele including individual customers, corporates, cafes, and other food businesses, with white-label supply capabilities. - Built early brand recognition with features on leading platforms such as LBB (Little Black Book) prior to establishing the commercial setup. - Generates demand through social media presence and strong word-of-mouth referrals, supported by a growing customer database. - Currently operating below potential capacity due to limited promoter bandwidth and lack of growth capital. The sales have declined due to the same reason. - Handles approximately 15–20 cake orders per month, with clear scope to scale through marketing and operational expansion. - Led by a professionally trained pastry chef, bringing strong product quality and creative expertise. - Holds FSSAI license, ensuring compliance with food safety standards.

We run a popular restaurant in Bengaluru, famous for our delicious Biryani, Chicken Platter, and super soft Prawns. - Our venue offers fine dining with a cozy atmosphere, perfect for a meal out or special occasions. - We have a convertible party hall, making it ideal for events, parties, and celebrations. - Our restaurant can accommodate up to 110 guests at a time, ensuring plenty of space for everyone. - We cater to about 5-10 party orders each month, providing customized menus for special events. - On a typical day, we welcome around 20-30 customers, showcasing our consistent popularity. - We are fully compliant with local regulations, holding both GST and FSSAI licenses for peace of mind. - Our business model thrives on both dine-in customers and event catering, allowing us to generate revenue from multiple streams.

Bengaluru-based hospitality venture operating a multi-format nightlife and dining destination that includes a nightclub, microbrewery, and restaurant under one establishment. - The business operates from a 5-floor facility with a total area of about 28,000 sq. ft. , including a basement level. - Different floors are dedicated to distinct experiences including a nightclub, rooftop microbrewery, and a full-service restaurant. - The venue has a large seating capacity of around 800 guests, designed to host nightlife crowds, dining customers, and corporate gatherings. - Serves a wide menu of beers brewed in-house, cocktails, alcoholic beverages, and food across North Indian, Chinese, and Continental cuisines with both vegetarian and non-vegetarian options. - The establishment attracts approximately 400 walk-in customers regularly, including professionals from nearby corporate and technology companies. - Operations are supported by a team of around 85 employees managing brewing, kitchen operations, bar service, guest experience, and administration.

The business operates as a retail dessert café serving a steady base of walk-in and online customers. - Operations started about 10 months ago, so there is no previous year's revenue to report. - Revenue is generated through direct retail sales as well as through food delivery platforms. - The facility has a seating capacity of 30. - On weekdays, it averages around 40 daily walk-ins, while on weekends, walk-ins exceed 100. - The promoter brings hands-on experience in operating and managing a gelato café, including sourcing, vendor coordination, and day-to-day operational management. - The business has established relationships with reliable equipment suppliers and raw material vendors. - The business operates as a sole proprietorship with GST and FSSAI certifications.

Quick-service cafe specializing in non- vegetarian shawarma, fast food, and beverages, catering to dine-in and takeaway customers. - Offers a diverse menu including shawarma, sandwiches, burgers, momos, juices, shakes, and ice creams. - Operates from a 550–600 sq. ft. rented space with seating capacity for 25–30 customers. - Established recently and has achieved steady traction with 120–140 orders per day. - Fully equipped with essential infrastructure including kitchen equipment, deep freezer, chiller, generator backup, CCTV, inverter, and dining furniture.

Located in the bustling area of Venkatapura, Koramangala 1st Block, Bengaluru, our restaurant is a cosy spot for North Indian food lovers. - We specialise in both veg and non-veg dishes, serving up mouthwatering biryanis, flavorful rice dishes, and delicious noodles. - Our menu also features a variety of tasty starters, snacks, and refreshing drinks like lassi and juices to complement the meals. - We offer homemade tiffin services to cater to local customers, making meal experiences convenient and delightful. - With a seating capacity of around 20, we create a warm and inviting atmosphere for our customers. - On average, we serve about 15-20 customers every day, focusing on quality service and food. - We are FSSAI licensed, ensuring that we meet all food safety standards to provide the best experience for our patrons.

The restaurant serves an average of over 3,000 customers per month, with a strong base of repeat clientele from nearby residential communities, IT professionals, and families. - The business experiences steady demand during lunch and dinner hours, particularly on weekends. The mix of dine-in, takeaway, and parcel orders ensures consistent daily footfall and recurring revenue. - The revenue model is primarily driven by dine-in operations, supported by takeaway and parcel orders. - High-demand items such as Andhra meals, biryanis, and starters contribute to healthy margins. - The presence of a central kitchen enables bulk preparation, better portion control, and improved cost efficiency, helping maintain profitability and consistency in taste and quality. - The business was started as a passion-driven hospitality venture, with the promoters actively involved in setting up operations, vendor sourcing, menu planning, and cost management. - Over time, standardized processes have been implemented across kitchen operations, service flow, and procurement, allowing smooth day-to-day functioning and scalability. - The restaurant has established strong relationships with raw material suppliers, meat vendors, grocery distributors, and beverage partners. These long-standing vendor connections ensure timely supply, consistent quality, and competitive pricing. - The business also benefits from repeat corporate customers and group dining from nearby offices and residential communities. - Operationally, the business includes a fully set-up restaurant with over 100+ seating capacity, a dedicated central kitchen for production support, and staff quarters for workforce accommodation. - The prime location near residential and IT hubs, along with an established brand presence, trained team, and ready-to-run infrastructure, provides a solid foundation for continued growth under new ownership. - The restaurant has built a strong reputation through customer feedback, repeat visits, and word-of-mouth referrals, resulting in consistent footfall and growing popularity since its establishment. - There has been a slight drop in sales this year compared to last year, which is attributed to seasonal factors. The business is expected to recover by year-end, and the decline is also partly due to the current owner planning to exit. - The business holds valid FSSAI and trademark registrations.

Vegetarian Udupi-style restaurant offering a wide range of South Indian staples along with Indo-Chinese dishes, catering to daily dine-in and quick-service demand. - Seating setup includes 4 tables and 3 standing tables, accommodating 20–25 customers at a time, optimized for fast-moving service. - Strong daily footfall of 200–300 walk-in customers, indicating consistent local demand and repeat customer base. - Menu includes dosas, meals, breakfast items, chaat, Chinese dishes, and beverages like coffee and tea, covering multiple dayparts. - Operates with a lean team of 8 staff, maintaining efficient service and cost control. - Positioned as a neighborhood-focused, high-volume vegetarian outlet with a proven quick-service model.